Dominos Style Garlic Bread

Dominos Style Garlic Bread:

I am very happy and all exited to post the recipe of one more baked dish .When u end up in successful bakes one after the other ,it motivates to bake more and more....Hoping to post more baked dishes here.
Coming to the post , this recipe is a very rich recipe with lots of butter and oil..But to get the exact taste you cant replace anything here. Have tried making it with little less butter , the texure was good but taste was little bland and I was greedy about the colour as well.
The original recipe is from bharats kitchen and it is here

Ingredients:

All purpose flour- 500 gms / 4 & 1/4th cups
Instant yeast- 4 gms / 1 1/4th tsp
Luke warm water- 1 cup
Milk - 1/2 cup (at room temperature)
Sugar- 1 tbsp
Garlic- 10 big cloves finely minced (more according to taste)
Oilve oil - 3 Tbsp for the dough and more for kneading the dough
Melted butter at room temp - a little less than 1/2 cup plus extra for brushing on top before and after baking
Salt-1 tsp
Oregano - 3 tbsp (divided use)
2 Tbsp- corn meal for dusting ( I did not use, I used APF)
Mozzarella cheese for stuffing( optional)

Procedure:
Step 1 :
In a wide mixing bowl, take luke warm water , add instant yeast , sugar and about 1 tbsp of APF. Let it sit for 5 mins.

Step 2 :
Once the yeast mixture starts bubbling, add melted butter, milk, garlic ,1 tbsp of oregano and rest of the dough in 2 parts( add a little and mix well until incorporated) repeat until all the flour is done.
 The dough will be very sticky.
Now add a tbsp of oil and start kneading the dough,to activate gluten,  for about 10 to 15 mins.           I greased my hands with more oil to do this.
Oil a container or big bowl and place the dough ball in it and let it rise in the fridge for at least 18 hours,this is a very important step.
After 18 hours my dough was  double in size.

Punch the air out of the dough and divide it into four equal parts. I used one portion of the dough and preserved the rest in a zip lock bag ,in freezer, for future use.
Preheat the oven at 180 degrees.
 Now take one part of the dough, I divided it into two again and made two small garlic breads.You can make 1 big as well.Let the dough rest at room temperature for 10 mins.Place the dough on the counter top and punch the excess air .Dust the surface with cornmeal ( I skipped this as I didn't have and  dusted with APF)  .Grease a baking dray generously and sprinkle a tbsp of oregano.
Take a dough ball and start patting it with palm or a rolling pin into a flat round disc of 1 inch thickness.I added some mozzarella cheese onto this and folded into half(semicircle)  and sealed the edges. You can just seal it and make plain garlic bread with out stuffing.Place this on the greased tray and brush it with melted butter . Sprinkle a tbsp of oregano on top .Make cuts as shown in the pic and bake in the preheated oven at 180 degrees C for 5 to 8 mins. Increase the temperature to 220 degrees C and bake for another 5 mins.I flipped the garlic bread as soon as the bottom was golden brown and baked the other side for few mins until golden brown.Serve it hot with a dip of your choice.


Variation:
Used the same dough as pizza base and the crust came out very well.